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Pecan-Crusted Tenderloin With Warm Cranberry-Jalapeno Sauce

Pecan-Crusted Tenderloin With Warm Cranberry-Jalapeno Sau recipe image
This impressive Pecan-Crusted Tenderloin is the perfect centerpiece for holiday dinners or special date nights. The beef is seared to a golden brown and coated in a fragrant mixture of finely chopped pecans, dried rosemary, and thyme, creating a delightful textural contrast with the tender meat inside. It is served with a warm Cranberry-Jalapeno sauce that offers a perfect balance of tart sweetness and gentle heat, cutting through the richness of the beef. The combination of earthy nuts, aromatic herbs, and bright fruit creates a sophisticated flavor profile that feels luxurious yet approachable.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 450
Dietary: Vegan
Description
This impressive Pecan-Crusted Tenderloin is the perfect centerpiece for holiday dinners or special date nights. The beef is seared to a golden brown and coated in a fragrant mixture of finely chopped pecans, dried rosemary, and thyme, creating a delightful textural contrast with the tender meat inside. It is served with a warm Cranberry-Jalapeno sauce that offers a perfect balance of tart sweetness and gentle heat, cutting through the richness of the beef. The combination of earthy nuts, aromatic herbs, and bright fruit creates a sophisticated flavor profile that feels luxurious yet approachable.
Directions
  1. 1
    Preheat the oven to 425°F (220°C).
  2. 2
    Pat the beef tenderloin dry with paper towels and trim any excess silver skin.
  3. 3
    In a small bowl, mix together the Dijon mustard, maple syrup, minced garlic, chopped shallot, dried rosemary, and dried thyme.
  4. 4
    Spread the mustard mixture evenly over the entire surface of the beef tenderloin.
  5. 5
    Press the finely chopped pecans firmly onto the mustard-coated beef to form an even crust.
  6. 6
    Heat a large oven-safe skillet over medium-high heat with a drizzle of oil.
  7. 7
    Sear the beef tenderloin for 2-3 minutes per side until a deep golden brown crust forms.
  8. 8
    Transfer the skillet to the preheated oven and roast for 25-35 minutes, or until an instant-read thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare.
  9. 9
    Remove the beef from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 10-15 minutes.
  10. 10
    While the beef rests, make the sauce: In a small saucepan, combine cranberries, diced jalapeno, orange juice, and brown sugar.
  11. 11
    Bring the sauce mixture to a boil over medium heat, stirring frequently.
  12. 12
    Reduce heat to low and simmer for 10-12 minutes until the cranberries burst and the sauce thickens slightly.
  13. 13
    Remove the sauce from heat and let it cool slightly.
  14. 14
    Slice the rested beef tenderloin into 1-inch thick medallions.
  15. 15
    Serve the beef slices drizzled with the warm cranberry-jalapeno sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 8g40%
Cholesterol 110mg37%
Sodium 180mg8%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 12g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef tenderloin, pecan crusted, cranberry sauce, jalapeno, holiday dinner, christmas dinner, thanksgiving, special occasion, gourmet beef, nut crust, fruit sauce, rosemary, thyme, dijon mustard, maple syrup, seared beef, roast beef, main course
Read it online: https://www.chefs-mate.com/recipe/pecan-crusted-tenderloin-with-warm-cranberry-jalapeno-sau/